A colorful and refreshing pasta salad featuring tri-colored rotini and a variety of fresh vegetables, tossed in a tangy balsamic dressing.
Ingredients: 1 cup tri-colored rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/2 cup yellow bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. Salt and pepper, to taste.
Instructions: Follow the directions on the package to cook the tri-colored rotini pasta. Run cold water over the drain and rinse. Put the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley in a large bowl. Put the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. The dressing should be poured over the pasta salad and mixed well. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
The Candleford Chronicle
